Steak Kidney Pudding: Steamer Cooking Perfection

Steak and kidney pudding is a traditional British dish that involves cooking tender pieces of beef steak and kidney in a rich, thick gravy, which is then encased in a suet-based pastry and steamed. The pudding can be steamed in an oven, slow cooker, sous vide, or on a stovetop, with cooking times ranging from 2 to 5 hours depending on the method and size of the pudding. The key to successful steaming is to ensure that the water level remains consistent and that the pudding basin is raised off the bottom of the pan to avoid direct contact with the heat source.

How to make the suet pastry

Steak and kidney pudding is a classic British dish that is typically steamed. Here is a detailed guide on how to make the suet pastry for this delicious pudding:

Ingredients:

• Flour (plain or self-raising)
• Shredded suet (beef or vegetable)
• Baking powder
• Salt
• Cold water

Optional Ingredients:

• Caster sugar (if making a sweet pudding)
• Freshly milled black pepper (if making a savoury pudding)

Method:

• Sift the flour, baking powder, and salt into a large mixing bowl. If making a savoury pudding, add some freshly milled black pepper.
• Add the shredded suet to the dry ingredients and mix thoroughly. Use a knife to blend the suet and flour until evenly mixed.
• Gradually add cold water to the mixture and mix until a soft dough forms. You may need to add more water than with other pastry types, so keep adding a few drops at a time until the desired consistency is reached.
• Turn the dough out onto a floured surface and knead gently for a few minutes. Cover the dough and refrigerate for about 30 minutes to let it rest before using.
• If making a sweet pudding, you can add caster sugar to the water before adding it to the flour mixture. Ensure the sugar is dissolved before adding it to the flour.
• Suet pastry tends to be soft and sticky, so it's a good idea to flour your hands when handling the dough.
• Once the dough has rested, roll it out to a fairly thick circle, about 13 inches (32.5 cm) in diameter. You can use a rolling pin and lightly flour the surface to prevent sticking. Give the dough quarter-turns as it expands to ensure an even thickness.
• Line a well-greased pudding basin with the pastry, pressing it firmly into the basin. If there are any thin areas, patch them with spare pastry.
• Add your chosen filling, such as steak and kidney, to the pastry-lined basin.
• Roll out the remaining pastry to create a lid for the pudding, dampen its edges, and place it on top of the filling. Seal the edges well to enclose the filling.
• Cover the basin with a double layer of greased baking parchment or foil, pleating it first to allow for expansion during cooking. Secure it with string, creating a handle to easily lift the pudding in and out of the steamer.
• Place the pudding basin in a steamer over boiling water and steam for the recommended time, usually a few hours. Remember to top up the boiling water halfway through the cooking process.
• Finally, remove the pudding from the steamer and let it settle for a few minutes before turning it out onto a serving plate. Enjoy your delicious steak kidney pudding!

How to prepare the steak and kidney filling

Ingredients

You will need the following ingredients to make the steak and kidney filling:

• Beef chuck roast or stewing steak, cut into small cubes
• Ox, beef, sheep, or lamb kidneys, cut into small pieces
• Butter or beef dripping
• Olive oil
• Onion, chopped
• Carrots, finely chopped
• Mushrooms, chopped (optional)
• Garlic, chopped or grated (optional)
• Tomato paste
• Worcestershire sauce
• Mustard powder
• Flour
• Beef stock or broth
• Dark English ale or stout (e.g. Guinness)
• Fresh rosemary or thyme, chopped
• Salt and pepper, to taste

Step-by-Step Guide

Now that you have gathered your ingredients, it's time to start preparing the steak and kidney filling:

• Add the butter or beef dripping and olive oil to a large, heavy-bottomed pan over medium-high heat.
• Season the beef cubes with salt and pepper, and brown them in the pan, turning until they are browned on all sides. Remove the beef from the pan and set aside.
• In the same pan, add the chopped onion and carrots. Cook until the onions are softened, about 5 minutes.
• Add the chopped kidney and garlic (if using) to the pan and stir. Cook for about 1 minute, being careful not to burn the garlic.
• Add the tomato paste and Worcestershire sauce to the pan and stir to combine. Cook for an additional minute.
• Sprinkle in the flour, mustard powder, and rosemary or thyme (if using). Stir well until all the flour is incorporated and cook for about 2 minutes.
• Pour in the ale or stout and stir until the mixture starts to thicken.
• Stir in the beef stock or broth and return the beef to the pan. Season with additional salt and pepper, if needed.
• Cover the pan and bring the mixture to a low simmer for 35-45 minutes.
• Remove the lid and continue to simmer for another 15 minutes to thicken the sauce. The meat should be tender, but it will also continue to cook when steamed.
• Taste the filling and adjust seasoning if needed. Set aside while you prepare the suet pastry.

Your steak and kidney filling is now ready to be used in your steak and kidney pudding! Remember to prepare the suet pastry and assemble the pudding according to your chosen recipe. Enjoy your delicious, homemade steak and kidney pudding!

How to assemble the pudding

To assemble the pudding, you will need a traditional pudding bowl, also known as a pudding basin, with a capacity of around 1.2 to 1.7 litres. Grease your pudding bowl generously with butter or beef dripping.

Roll out the suet pastry into a circle large enough to line the inside of the pudding bowl, with some overhang. The pastry should be fairly thick, approximately 5mm or 1/8 of an inch thick. Press the pastry into the bowl so that it is an even thickness all around.

Next, add the filling. For steak and kidney pudding, the filling is typically a mixture of beef steak, kidney, and vegetables like onions and carrots, cooked in a rich gravy. Make sure the filling is cold before adding it to the pastry. Leave some space at the top of the bowl, about 2cm or 1 inch below the rim, as you will need to add the pastry lid.

Roll out another piece of pastry to make the lid. The lid should be slightly smaller than the opening of the bowl. Brush the edges of the pastry in the bowl with water and place the lid on top. Seal the edges well, pressing and pinching the two pieces of pastry together.

Cover the pudding bowl with a double layer of greased baking parchment or foil, pleating them first to allow for expansion. Secure it with string, and consider adding a string handle for easy lifting in and out of the steamer.

How to steam the pudding

Once you have prepared your steak and kidney pudding, it's time to steam it. Here is a step-by-step guide on how to do it:

Step 1: Prepare Your Steamer

Fill a large pan with water. The water level should be about three-quarters of the way up the side of the pudding bowl. It is best to use a ring of foil or an upturned bowl to rest the bowl on, ensuring it is raised off the bottom of the pan. This will help with the steaming process and prevent the pudding from burning.

Step 2: Seal the Pudding Basin

Cover the pudding basin with a tight-fitting lid or foil. You can also tie a length of string around the rim to keep the foil in place and create a simple handle to help lift the bowl in and out of the steamer. Some recipes suggest covering the basin with a double layer of greased baking parchment and foil, pleating them first to allow for expansion. Then, secure it with string, adding a string handle for easy lifting.

Step 3: Steam the Pudding

Place the pudding basin in the steamer or pan and ensure that the water is at a gentle simmer. The cooking time will vary depending on the size of your pudding and your preferred cooking method. For a large pudding, steam for about 2 hours. For individual puddings, steam for around 50-60 minutes. Remember to check the water level occasionally and top up with more boiling water if needed.

Step 4: Remove and Serve

Once the steaming is complete, carefully remove the pudding from the steamer and allow it to cool slightly before removing the foil and parchment paper (if used). Place a large plate or shallow bowl on top of the pudding and flip it over to turn it out. Serve your delicious steak and kidney pudding with your choice of sides, such as mashed potatoes, peas, or other vegetables. Enjoy!

How to serve the pudding

Steak and kidney pudding is a British dish that is typically served with mashed potatoes and fresh, seasonal vegetables. The potatoes are a great way to soak up the delicious sauce.

To serve the pudding, you can either spoon portions straight out of the bowl or slide a palette knife around the edge and turn the whole pudding out onto a serving plate.

If you've made individual puddings, you can turn them out onto plates and scatter with parsley, serving with mash and greens.

The pudding is very rich and filling, so it's best served as a main course, perhaps with a glass of red wine to enrich the gravy and add depth to the dish.

Frequently asked questions